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Roasted Pork Tenderloin with Roasted Brussels Sprouts

A few weeks ago I was contacted by HEB asking if I would make their classic Roasted Brussels Sprouts with pecans along with one of my favorite recipes. My philosophy is that there’s no better reason to throw a lunch party than someone wanting you to try a new recipe. I threw together a fairly impromptu luncheon for 9 friends to celebrate Christmas before all the kids got out of school and everyone got too busy. One day I’ll post my luncheon to do list, but I feel like I met most of my goals because I managed to put on lipstick before the guests arrived! Hopefully no one noticed the still warm glue gun sitting on the counter! One day I’m going to do this and the whole house will be clean … no really, I’m serious!

I know a lot of people shy away from Brussels Sprouts, but there really is no reason. As long as they’re cooked properly you’re not going to have a soggy mess. I actually used HEB frozen Brussels sprouts for this recipe, and they worked perfectly. Everyone said that they loved them! If you live in Texas, you know all about HEB. You may however, not be familiar with their website and all the great things they offer. You can find the recipe for the Brussels sprouts here.

I served this with a roasted pork tenderloin that is a variation of the recipe that I made for my first dinner party over ten years ago. One of the reasons this worked so well is that the sprouts and the roast cook at the same temperature. I used the same seasonings on both the sprouts and the pork, and then I served the meal with rice. Someone brought a salad, plus there were lots of treats, because what’s a Christmas party without delicious desserts!

Thanks to HEB for providing the reason and the gift cards to throw this luncheon!

Apricot Glazed Pork Tenderloin

inspired by Better Homes and Gardens

Ingredients:

1 1/2 tsp Central Market Organics Herbs De Provence

2 tsp cooking oil

1 lb pork tenderloin

1/3 c. apricot preserves

2 tsp. Worcestershire sauce

1 tsp minced ginger

Instructions:

Rub cooking oil over pork, and then sprinkle herbs evenly onto the meat. Chill for at least 2 hours.

Stir together remaining ingredients.

Place tenderloin on a rack (I just use celery ribs) in a shallow roasting pan.

Roast in a 425º oven for 15 minutes, and then brush on half the glaze.

Roast for 15 minutes more and brush on the rest of the glaze. Insert a meat thermometer. Pull the tenderloin out of the oven when the temperature reaches 160º. Cover with foil and let rest for another 15 minutes.